Moroccan Couscous

 

 

  • 2 cups couscous
  • 2 cups chicken stock
  • 2 tablespoons butter

  • 1 can chickpeas, drained

  • 1 small zucchini, quartered and sliced 1/8" thick

  • 1 can roasted red peppers, small diced

  • 1/4 cup scliced almonds, lightly toasted

  • 1/4 cup cashew pieces, lightly toasted

  • 1 bunch green onion, thinly sliced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon ground clove

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon ground coriander

  • heavy pinch saffron threads

  • 2 teaspoons kosher salt

  • 1/4 cup picked mint, sliced thin before serving

  • 1/2 cup picked flat leaf parsley, sliced thin before serving

  1. In a large sauce pan bring chicken stock, butter, salt, saffron, and all spices to a boil.  Stire in couscous, cover, remove from heat, and allow to sit for 5 mins.
  2. Once couscous has sat, remove from pan with a fork fluffy as you go.  Fold in zuchini, roasted red peppers, chic peas, cashews, almonds, mint, parsley, and green onions.  
  3. Serve immediatly alone or along side grilled meats.  
sarah adams